Quinoa Taco Salad
Cook the quinoa according to package instructions.
Heat olive oil in a saute pan over medium-high heat. Add onion and saute for 3 to 5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers. Saute an additional 2 minutes.
Remove from heat. Stir in the black beans tomatoes and the juice of 1 lime. Stir in quinoa. Season to taste with salt and pepper. Chill.
Roughly cut baby spinach into strips. Toss 1 cup cilantro from the bunch with the spinach. Divide spinach and cilantro mixture evenly among 4 plates. Top each plate with a scoop of quinoa salad. Top each salad with your choice of cheese and avocado. Cut the remaining lime into slices to garnish the plates. Top with a bit of sour cream or Greek yogurt.